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weinoo

eGullet Society staff emeritus
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    http://tastytravails.blogspot.com/

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    NYC

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  1. You do realize...Manhattan is an island unto its own.
  2. Goya is doing something similar, like a Mediterranean tuna salad in a can. It's freakin' disgusting. I mean, if I were stranded on an island...
  3. Don't forget the macchiato. Marked with a smidge of steamed milk.
  4. The tuna on this salad was Callipo - the quite small cans, that come three to sleeve (on sale at somewhere or other, I bought a bunch). I didn't seem to have a problem opening these, but yes, every once in a while, the tab snaps off or something else goes wrong and I start cursing at the can industry. Just let me use my can opener, please!
  5. weinoo

    Lunch 2020

    Big salad, topped with individual cans of Italian tonno as well as a few Spanish anchovies. Love the little gems.
  6. I should add I really like these Rubbermaid Storage things; they seal very well and clean up easily. Perfect for food in the time of pandemic.
  7. The green tops separated and washed well, as are the bottom halves. Both are blanched; this time I blanched the bottom half for pickling for about a minute, and the greens 30 seconds...I don't know if you need to blanch for pickling, but whatever; for the butter, I think it's a good idea. I wrung the greens out really well, and chopped coarsely and into the food processor with 1/2 lb. of softened, unsalted butter, the grated peel of a lemon and some coarse salt. Whizzed it up - for longer storage, some like to roll into logs and freeze - they slices can be taken off as needed. The bottom halves went into jar and covered with a pretty classic pickling recipe like this one: https://www.bonappetit.com/recipe/pickled-ramps or Changs: https://steamykitchen.com/4241-asian-pickled-wild-leek-ramp-bulbs.html They're going in the fridge and will be used over the next couple of, well, however long they last. They're good in Gibsons.
  8. Yesterday's preserving project. On a small scale, about 1/2 lb. ramp butter + 30 - 40 ramps pickled. Will be good for Gibsons I think.
  9. weinoo

    Lunch 2020

    Neither ramen nor udon noodle soup. Chicken stock + mushroom stock for the soup, with lotsa vegetables including celery, carrots, mushrooms, pea, spring onions, scallions, radishes. A little chicken heated up in the broth as well. These were the Korean noodles used...
  10. weinoo

    Dinner 2020

    I haven't snorted anything in a real long time! And it's really way more about the hands of people I worry about. Have you ever seen someone steal an olive from an olive or salad bar, with their friggin' fingers?! There is nothing more disgusting. Dinner last night was a braised pork chop, served with a ramp butter, mustard, white wine, chicken stock sauce. With some well-cooked broccoli di cicco, my new favorite crucifer for as long as it remains in season.
  11. The wheel can only be reinvented so many times.. My guess is the issues Janjigian is dealing with have to do with how many ways can Cook’s Illustrated monetize the issue.
  12. weinoo

    Dinner 2020

    I have to be honest...I have always had second, and third, and fourth thoughts about scooping olives or anything else out of anything people have touched. Because too many people are basically disgusting.
  13. You know, I started reading (okay, going down the rabbit hole) about "mini-starters," small sourdough starters, etc. etc. I mean, from esteemed sources for sure. King Arthur sure seems to be writing a lot about it. So do our friends at Cook's Illustrated (and they've got a #hashtag!): Make Your Own Mini Sourdough Starter With the #Quarantinystarter Project I wonder if they were reading eGullet, oh I dunno, 11 years ago? Sam explained it in greater detail in the post preceding mine. He also debunked the equal parts refreshment theory, but I guess Cook's Illustrated and King Arthur haven't gotten around to that yet.
  14. Hmmmm, where have I heard this before? Oh yeah, I'm totally on that bandwagon. Actually, I think I get pretty nice flavor (no, purists, not sourdough flavor) from a biga and a pretty nice, slow fermentation.
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